All Coffee Recipes

Coffee research shows, that brewing temperatures around 94C generate a unique mix of coffee chemicals, see for example various coffee acids in table 3: www.coffeeresearch.org Because of constant high brewing temperatures water bath coffee preparation seems to be a promising method to get chemical coffee compositions in the coffee cup, that other brewing methods could never generate and maybe taste better. For drip coffee makers often only offer brewing temperatures under 90C. With other brewing methods temperatures even drop 1 whole degree Celsius every 8-10 seconds. In the end of steeping time you only have warm water, when maybe you need high brewing temperatures for really tasty coffee. In this weblog I try to find out, if there are parameter combinations with water bath coffee preparation, where coffee tastes outstanding. Latest try: OCTOBER 11th: water bath temperature: 95.0 C, 27.94 g coffee beans ‘Yirgacheffe Special’ from vendor/roaster ‘Maskal’, freshly ground at 22A setting of Baratza Virtuoso Preciso mill, put into 500 ml spring water a couple of seconds after it has been briskly boiling, 8:00 min steeping time, milk frother agitations at 8:00, 7:00, 6:00, 5:00, 2:30 and in the end stirred by hand, no lifting of reaction vessel cap after each milk frother agitation, observed average temperature in reaction vessel: 94.5C, refractometer reading 1.16% strength, personal taste score: 4.5 (taste score descriptions see in the ‘Jebana 2.0′ clip), slight vibrating on …

Video Rating: 0 / 5